3/4 cup sliced fresh mushrooms
3/4 cup halved and thinly sliced zucchini
1/2 cup sweet red pepper, chopped
1/4 cup sliced green onions
1/4 teaspoon garlic salt
1/4 teaspoon dried basil
1 (10-ounce) can refrigerated pizza crust
1 cup low fat mozzarella cheese
1 egg white, beaten

Heat oven to 425 degrees. Spray cookie sheet with non-stick cooking spray. In a bowl, combine mushrooms, zucchini, pepper and onions. Sprinkle with garlic salt and basil and mix well. Unroll dough and roll into a 14-inch square. Cut into 4 pieces and place 1/4 cup of cheese on each square and spread to within 1/2 inch of edge. Top each with 1/4 of vegetable mixture. Fold dough in half over filling and press edges with fork to seal. Brush each pastry with egg white. Cut 2 or 3 slits in top of each pastry to allow steam to escape. Bake at 425 degrees for 12-15 minutes or until golden brown.

Makes 4 Servings
Serving Size: 1 calzone (approx. 6 ounces filling)